This a great recipe from my wife Julie Piatt. All 4 of our kids love these for breakfast, and they go great with jam or a vegan butter substitute.
Alternatively, the scones are delicious served as a dinner roll with dishes such as vegan mashed potatoes and mushroom gravy, black bean vegan chili or vegetable soup.
Give them a try and let me know what you think!
- 2 1/4 cups amaranth, brown rice or buckwheat flour
- 1/4 cup ground flax seeds
- 1/2 cup arrowroot (sifted)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cardamon
- 1/2 tsp cinnamon
- 3 mashed organic bananas
- 3/4 cup organic maple syrup
- 1/4 cup coconut oil
- Sift all dry ingredients together in a large bowl.
- In a smaller bowl, mash bananas, maple syrup, and coconut oil.
- Make a well in the center of the dry ingredients, pour wet mixture in and mix by hand.
- Lightly press together to form 2-inch pieces. Drop onto lightly oiled cookie sheet.
- Bake at 350 degrees for 20 minutes, or until lightly brown. Scones should be organic in shape and drop like a cookie.
Rich’s inspirational memoir FINDING ULTRA: Rejecting Middle Age, Becoming One of the World’s Fittest Men, and Discovering Myself (Crown / Random House) hits bookshelves May 22, 2012 and is currently available for pre-order. For more information on the book, visit www.findingultra.com
For more on how Rich fuels his family and training, check out his and his wife Julie’s plant-based e-cookbook JAI SEED – a beautiful coffee-table style cookbook for the digital iPad set that contains 77 glossy pages of plant-based nutrition information and easy to prepare recipes certain to satisfy even the most finicky family member.
All customers pre-ordering FINDING ULTRA between now and May 22 shall receive a free 7-recipe download excerpted from JAI SEED. See findingultra.com for details!